Elegant Fresh Berry Tart Recipe

4.5 2 2
Elegant Fresh Berry Tart Recipe
Elegant Fresh Berry Tart Recipe photo by Taste of Home
Publisher Photo

Elegant Fresh Berry Tart Recipe

Read Reviews
4.5 2 2
Publisher Photo
This elegant tart was my first original creation. If other fresh fruits are used, adjust simple syrup flavor to match.—Denise Nakamoto, Elk Grove, California
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon orange extract
  • 1/8 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon lemon juice
  • SYRUP:
  • 2 tablespoons water
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons red raspberry or strawberry preserves
  • 1/8 teaspoon lemon juice
  • TOPPING:
  • 3/4 cup fresh strawberries, sliced
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 2 medium kiwifruit, peeled and sliced

Directions

Preheat oven to 375°. Cream butter and sugar until light and fluffy. Add orange peel and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes.
Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving. Yield: 10 servings.
Originally published as Elegant Fresh Berry Tart in Taste of Home Winning Recipes 3 2012, p272

Nutritional Facts

1 slice: 277 calories, 17g fat (10g saturated fat), 47mg cholesterol, 145mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon orange extract
  • 1/8 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon lemon juice
  • SYRUP:
  • 2 tablespoons water
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons red raspberry or strawberry preserves
  • 1/8 teaspoon lemon juice
  • TOPPING:
  • 3/4 cup fresh strawberries, sliced
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 2 medium kiwifruit, peeled and sliced
  1. Preheat oven to 375°. Cream butter and sugar until light and fluffy. Add orange peel and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
  2. For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes.
  3. Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
  4. Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving. Yield: 10 servings.
Originally published as Elegant Fresh Berry Tart in Taste of Home Winning Recipes 3 2012, p272

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Reviews forElegant Fresh Berry Tart

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MY REVIEW
johndenver User ID: 1706840 233983
Reviewed Oct. 4, 2015

"i must be doing something wrong. i follow the directions for the crust, but don't have enough dough to press up the sides. any advice? i think this will be a really good recipe once i can get the pretty crust."

MY REVIEW
AJN-OH User ID: 8310053 223938
Reviewed Apr. 1, 2015

"I love this tart! I have made it several times using different fruits. Also I have substituted the cream cheese filling mix with sugar-free cream cheese cake pudding made with skim milk. It turns out equally good."

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